A Colorful Turmeric/Beetroot Challah
Lior Mashiach walks us through step by step in creating this beautiful challah!
Makes two 5 strand braided challahs
For the dough:
1⁄2 cup + 2 tsp (130 ml) lukewarm water
3 tsp (12 grams) active dry yeast
4 cups (550 grams) all- purpose flour or bread flour
1⁄3 cups (75 grams) sugar 2 tsp (12 grams) salt
3 egg yolks
3 egg yolks
3 egg yolks
1⁄4 cup (60 ml) extra virgin olive oil
For the topping:
1 beaten egg, for brushing Nigella seeds, poppy seeds, sesame seeds orany other topping of your choice
1. Place the water, yeast, flour, sugar, salt, eggs, and yolks in the bowl of a stand mixer fitted with the dough hook. Mix on a low speed (1) until the dough comes together. Increase the speed slightly (to 2) and knead for 7 minutes, until you have a soft, smooth dough.
2. Add the olive oil and knead until the oil is fully incorporated into the dough.
3. Transfer the dough to a greased bowl, shape into a ball, cover with a towel or a loose plastic wrap, and let rise for 30 minutes, until it doubles in volume.
4. Punch down the dough, cover, and let rise for another 30 minutes.
5. Place the dough on a lightly floured surface and divide it into 10 equal balls, about 3.5oz (100 grams) each. Roll each ball into a strand, 35-40-cm (13-15-in)- long, I like my strands plumper in the center and thinner on the ends. Cover and let rest for 10 minutes.
6. Roll the strands and braid the challahs (see image on page xxx).
7. Transfer the challahs to a baking tray lined with parchment paper and brush with a thin coat of beaten egg. Let rise uncovered at room temperature for 1 hour.
8. Preheat the oven to 180°C (350°F).
9. Brush the challah with the beaten egg a second time and sprinkle the seeds.
10. Bake for 20–25 minutes, until the challah is a deep, even shade of golden brown. Cool on a rack.
For a beetroot challah, replace the water in the classic challah recipe with 1⁄2 cup (110 grams) roasted beetroot puree or 100ml water + 2 Tbs beetroot powder (available online and in specialty shops).
Making the beetroot puree
1. Preheat the oven to 180–200 °C (355–390 °F). Wrap the beetroot in foil and roast until it’s soft.
2. Remove from the oven and peel.
3. Place the beetroot in a food processor, add 2–3 tablespoons of water and process into a smooth puree.
4. Cool the puree to room temperature before adding it to the batter.
For the tumeric challah, add 2 Tbs ground turmeric to the dough at early kneading point.